curried butternut squash bisque

Ingredients

2 large butternut squashes, peeled and seeded

2 large onions

2 apples, peeled and cored

3 tbsp. olive oil

salt and pepper

2-4 cups chicken broth

1/2 tsp. curry powder

1/2 cup heavy cream

Instructions

1. Preheat oven to 425 degrees F.

2. Cut butternut squash, onions, and apples into 1-inch cubes. Put them on a sheet pan and toss with olive oil, 1 tsp. salt and 1/2 tsp. pepper. Roast for 35-45 minutes.

3. When vegetables are done put them in a large dutch oven. Add chicken broth, curry powder, 1 tsp. salt, 1/2 tsp. pepper, and heavy cream. Using an immersion blender, puree the ingredients. Add more chicken broth or water until you achieve the desired consistency.

4. Heat on the stove until the soup is warm throughout.

*Adapted from Ina Garten

squash macaroni and four cheeses

Ingredients

cooking spray

1 box of pasta

2 (10 oz) packages of frozen pureed winter squash

1.5 cups low fat milk

1 cup grated extra-sharp cheddar cheese

1 cup grated Monterrey Jack cheese

1/2 cup part-skim ricotta cheese

1 tsp. salt

1 tsp. dry mustard

1/8 tsp. cayenne pepper

4 tbsp. breadcrumbs

4 tbsp. freshly grated Parmesan cheese

2 tsp. olive oil

Instructions

1. Preheat the oven to 375 degrees F. Coat a 9 x 13- inch baking dish with cooking spray.

2. Cook the pasta. Drain and transfer to the baking dish.

3. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour the mixture over the macaroni and stir to combine.

4. Combine the breadcrumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

*Adapted from Ellie Krieger

saffron risotto with roasted butternut squash

Ingredients

1 butternut squash (2 lbs.)

2 tbsp. olive oil
Kosher salt

ground pepper

5 cups chicken stock (amount of stock needed may vary with the brand of risotto you use)

1/2 stick butter

2 oz. pancetta, diced

1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 oz)

1/2 cup dry white wine

1/2 tsp. saffron threads

2/3 cup freshly grated Parmesan

Instructions

1. Preheat oven to 400 degrees F.

2. Peel the butternut squash, remove the seeds, and cut it into 3/4 inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss with olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Roast for 25-30 minutes, tossing every 10 minutes, until very tender. Set aside.

3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron and 1/2 tsp. pepper. Stir, and simmer until the stock is absorbed, 5-10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.

5. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

*from Ina Garten